Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (3g) Fine Sea Salt
  • ½ cup (113g) Unsalted Butter, softened to room temperature
  • ¾ cup (180g) Creamy Peanut Butter (shelf-stable type)
  • ¾ cup (165g) Light Brown Sugar, packed
  • ¼ cup (50g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon (5ml) Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of your mixer, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides of the bowl.
  4. Beat in the egg and vanilla extract until just combined. Do not overmix.
  5. Gradually add the dry ingredient mixture to the wet ingredients on low speed until just incorporated. Stop mixing as soon as no streaks of flour remain.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading.
  7. Scoop dough into balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
  8. Use a dinner fork dipped lightly in sugar or flour to flatten each ball first in one direction, then press down again perpendicular to the first press, creating the signature criss-cross pattern.
  9. Bake for 10–12 minutes. The edges should look set and lightly golden, but the centre should still look slightly soft and puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.